Marianne Recipe Reviews (Pg. 20) - Allrecipes.com (10848063)

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Marianne

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Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting

Reviewed: Sep. 5, 2012
Keep these for just a few hours before eating them---if you can! I think the flavors set much better when you give them a little time. These were just delicious! I used a Duncan Hines Dark Chocolate Fudge box mix (and I hardly ever use box mixes!), and made 52 mini cupcakes, baking them at 350 for 14 minutes. Everything else was done just as the well-written recipe stated. I took them to a school for the teachers' first day back, and they were a total success! I can't believe I waited so long to make these cupcakes! Thanks, Candice!
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Photo by Marianne

Turkey Breast with Gravy

Reviewed: Sep. 4, 2012
This was an easy way to prepare turkey and gravy. I kept wondering why all those wonderful flavors seemed a bit bland. Then it struck me that there is no salt in this recipe. I would definitely make this again, but before adding all the wonderful flavors I'd sprinkle some kosher salt on the bird. Since we don't eat the skin, I'd also recommend putting at least half of the seasoning under the skin with the butter. You want to leave the skin on because it helps keep the meat moist, and moist it definitely is! Thanks for this recipe! NOTE: This was even better as leftovers! The flavors had had a chance to permeate the moist meat!
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Fresh Peach Dessert

Reviewed: Sep. 1, 2012
This is one of those desserts that you pull from the fridge to take one little bite and end up eating a whole bunch! We all loved this! I followed the directions to a T, and I wouldn't make any changes. Don't be tempted to use other products in place of the marshmallows/whipping cream mixture because it won't be quite the same! Yes, that does take a little time, but it's worth it. You'll need a 10 oz bag of marshmallows for this. Thanks for this recipe!
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6 users found this review helpful
Photo by Marianne

Fair Scones

Reviewed: Aug. 31, 2012
I love scones like this----just a good flaky vessel for my butter and jam! I did use shortening this time, but next time I'll either use butter flavored shortening or just butter or half butter and half shortening. I didn't bake them the whole time because I thought my parchment paper would catch on fire! I do believe that I will cut the temperature down to 425 degrees next time. I made only half a batch, and the next time I'll cut them into smaller pieces (personal preference). I guess you keep hearing "the next time," and that's because there will be a next time. I'd like to see how they are served at the Fair! Thanks for the recipe!
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8 users found this review helpful
Photo by Marianne

Parmesan Crescent Rolls

Reviewed: Aug. 31, 2012
These are delicious! I made 1/4 a batch to see how they would work, and now I know they DO! I went a little short on the parmesan, but next time I won't. I'll also mix the butter and cottage cheese better so they are smoother. These would be good with some herbs added---I'm thinking dill or thyme would pair well. Here's what I did about the stickiness of the dough. I put my dough ball on parchment paper and flattened it out quite a bit for the refrigeration. Then I rolled it out, and they were not rolling up the way they should, so I just put the thin circle back in the fridge for about fifteen more minutes. That's all it took! I baked them 19 minutes before they looked like my photo. Thanks for the recipe! EDIT: I had trouble reheating these. I need to try them again! Just a warning! :)
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4 users found this review helpful
Photo by Marianne

Papa's Seasoning Salt

Reviewed: Aug. 30, 2012
I cut this down so that my ingredients were 4 1/2 teaspoons kosher salt (I weighed it), 1 1/2 teaspoons pepper, 1/2 teaspoon onion powder and garlic powder, 1/8 teaspoon cayenne, and 1/16 teaspoon ginger. I sprinkled some on my salmon, covered the salmon in foil, put it on the grill, and VOILA! Yum! I saved the rest in a retired spice bottle marked well so that I'll remember what was in it! Thanks, Papa, whoever you are!
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8 users found this review helpful
Photo by Marianne

Grilled Tarragon Mustard Chicken

Reviewed: Aug. 28, 2012
My review is based on flavor, not on cooking method--for which I'd give a lower star. I made half a batch and followed the directions exactly. I KNEW that when I put those on the oiled grill that the yummy mixture would just fall off and burn (yet I still did that--go figure). I think that the next time I make this (and there will be a next time) I'll try putting the chicken sealed in foil on the BBQ, opening it for the last few minutes or so. Or I will just put all the mixture on the top after turning it and forget the bottom of the chicken. We loved the flavor of the mustard sauce! I could even try using a skillet on my stove next time. Thank you! We loved the flavor of our dinner tonight!
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Princess Cookies

Reviewed: Aug. 26, 2012
These were very delicious. I did make a couple of changes (sorry to those who don't like that!)----I added twice the amount of zest to the cookie plus used more in the glaze along with lemon extract. I also cut the amount of egg in half. The results are that the cookies are just a little flatter/crispier and more lemony. This could turn out to be my favorite lemon cookie! Thanks!
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Photo by Marianne

Baked Pineapple I

Reviewed: Aug. 26, 2012
This was a pretty good recipe. I wondered how it would be with the butter drizzled over the top rather than mixed in with the other ingredients. Pineapple and Cheddar cheese together was a first for me. Thanks!
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0 users found this review helpful
Photo by Marianne

Pineapple Casserole I

Reviewed: Aug. 26, 2012
Thank you for the recipe! It is an interesting side dish for a sweeter taste. I used some hamburger buns for the bread topping that I buttered before cutting up. My granddaughters will like this!
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Photo by Marianne

Tricia's Pineapple Cheese Casserole

Reviewed: Aug. 26, 2012
This was a very good (if sweet) side dish! This is something especially tasty served with a poultry dish. Thanks for the recipe!
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Photo by Marianne

My Best Chicken Piccata

Reviewed: Aug. 19, 2012
I don't know how someone couldn't just LOVE this recipe! I did think that one could cut back by almost half the amount of flour mixture for the dredging. I'm not sure why it's not easier to put the flour/salt/pepper in a baggie and shake it all. The butter is what makes or breaks this recipe. If you are making this one, just figure that you will splurge on the butter and don't mix it with olive oil (as I am usually wont to do). I do always use more capers than called for because we love them. I halved the recipe for a package of Costco's boneless skinless chicken breasts cut in half both horizontally and vertically. This is a hit and will be repeated! I served it with Opa George's Wild Rice recipe. Our dinner was SOOOO good! Thanks!
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15 users found this review helpful
Photo by Marianne

Opa George's Wild Rice

Reviewed: Aug. 19, 2012
Drats! I only made half a batch for our dinner tonight! It may not last if I don't stop picking at it! As per suggestions made by the submitter of the recipe, I used different mushrooms and nuts (walnuts). I checked out morel mushrooms only to find that not only are they seasonal but very very expensive as well, so I used criminis (baby bellas). I sauteed the mushrooms for a bit in a touch of butter for browning, and I dry roasted the walnuts in a pan. I'm sure that with each substitution of mushroom and nuts that the flavor will vary a little. Next time I'll use hazelnuts because I think that will go with the nuttiness of the rice itself. I think also that I'll go a little short on the sour cream, too, if I even add it at all! I've been eyeing this recipe for a long time, and I'm so glad that it can now enter my repertoire of side dishes. Thanks!
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5 users found this review helpful
Photo by Marianne

Zinfandel Barbeque Sauce

Reviewed: Aug. 18, 2012
This is a good base for a barbecue sauce, but I felt something was missing. I felt myself wanting to put something in like Worcestershire sauce or horseradish or garlic or hot chili sauce. I did have a little leftover, and I'll try adding one of those. Thanks for the recipe!
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Photo by Marianne

Prom Night

Reviewed: Aug. 17, 2012
YUM!
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2 users found this review helpful
Photo by Marianne

Carrot Salad with Golden Chardonnay Raisins

Reviewed: Aug. 12, 2012
I shredded the carrots and used the green part of scallions rather than chives. The flavors didn't really work together for us as well as I'd thought they would. It did make for a unique side dish for our meal. Thanks!
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1 user found this review helpful
Photo by Marianne

Teff Muffins

Reviewed: Aug. 12, 2012
I'm giving this recipe a benefit of the doubt by giving it a four-star rating. I think that anyone familiar with teff or brown rice flour would have to know what they are getting into by choosing this recipe to make. The texture is dry, heavy, and grainy, but there is a good sweetness offered by all the fruits that are added to it. Maybe I made a mistake by using a substitute given on the Internet by using cornstarch instead of the elusive arrowroot flour (not one of five stores I checked out had it). And I used walnuts rather than pecans. I probably will be eating these by myself, as other family members find the texture off-putting. Hearty is a good word for these. With a little butter melted into them, I will have a number of good bites to go with my morning coffee! Thanks so much for the new possibilities here! EDIT: I have to tell you that when I want something to eat in the morning that will stay with me, this is the perfect thing! I'm glad I froze them! They are good with a little jam or lemon curd or butter on them. Thanks again!
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7 users found this review helpful
Photo by Marianne

Vodka Martini Cocktail

Reviewed: Aug. 10, 2012
You can't go wrong with this!
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36 users found this review helpful
Photo by Marianne

Party Chicken Salad

Reviewed: Aug. 7, 2012
This recipe provided us with a great summer night's meal! It lends itself well to adding any ingredients you'd care to, and it's a great way to use up leftover chicken from another meal. Thanks! We really enjoyed it!
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5 users found this review helpful
Photo by Marianne

Grilled Chicken with Peach Sauce

Reviewed: Aug. 5, 2012
DEFINITELY a keeper! Yum! I did cut the recipe down to two servings to use a package of Costco's boneless skinless chicken breasts, and I cut those in half horizontally. They didn't take very long to grill, but I followed the instructions, using the leftover sauce to pour over the sticky rice (calrose) that I made. This was really tasty stuff! This will make our regular rotation for sure! Thanks for the recipe!
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32 users found this review helpful

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